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Recipe : ** Calf'S Liver With Melon And Red Onion

Calf'S Liver With Melon And Red Onion
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
liver, melon, onion

Recipe's Ingredients

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  • 1 lemon
  • salt and pepper
  • chives
  • 1 tablespoon sherry vinegar
  • 700 g thick slices of calf's liver
  • 10 g butter
  • 250 g red onion
  • 60 g butter
  • 40 g cooked red beets
  • 25 g cooked red beets
  • 20 g butter
  • 300 g melon
  • 40 g butterfly pasta
  • 100 ml water

  • Recipe preparation steps

  • 1
    Melt 15 g of butter in a small saucepan. Slice 100 g red onion very thinly and add to the butter. Season with salt and pepper. Cook over low heat for 20 to 30 minutes until a deep blond color. Add the vinegar. Reduce by half, then add the water and reduce by a quarter.
  • 2
    Cut the 40 g of beets into small pieces and add to the onion mixture. Return to the boil and cook for a minute or two longer. Put everything into a blender and blend to a smooth sauce; strain.
  • 3
    Return to the boil, and whisk in the remaining 60 g of butter and 25 g of finely diced beet. Cut 150 g of onion into 1 cm cubes, separating the layers. Place in a medium saucepan with the 20 g butter, salt and pepper. Cook gently, covered. When almost cooked, cut up the zest of an untreated lemon very finely and add to the pan.
  • 4
    Cut the melon into 2 cm (4/5") thick slices, remove the peel, and cut into 2 mm thick triangles. Add the melon to the pan. Season with salt and pepper, add a drizzle of lemon juice and correct the seasoning. Add the remaining 25 g of diced beet.
  • 5
    Season the liver with salt and pepper and cook in butter in a skillet until still slightly pink. Arrange some of the onion and melon garnish on each plate and add a slice of calf's liver. Add a squeeze of lemon juice and spoon on some of the sauce. Sprinkle with cooked butterfly pasta and garnish with a spear of chive. Serve immediately.
  • Ready !